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1. Kalpasi The spice kalpasi, also referred to as black stone flower or dagad phool, is frequently used in South Indian and Maharashtrian dishes.
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2. Guntur Chilli Guntur chillies are Andhra Pradesh natives that are known for their intense heat and bright red colour.
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3. Kokum Kokum is a souring agent used in coastal areas of India, especially in Maharashtra and Goa, to give food a tangy flavour.
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4. Radhuni Radhuni, a spice that is frequently used in Bengali cooking, has a distinct flavour akin to caraway seeds and is shaped like celery seeds.
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5. Bhut Jolokia Bhut Jolokia, one of the spiciest peppers in the world, is a native to northeastern India.
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6. Lakadong Turmeric Lakadong turmeric, which originates in Meghalaya, is well known for its abundant curcumin content and vivid colour.
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7. Anardana Dried pomegranate seeds are known as anardana, and they are frequently used in Punjabi and North Indian cuisines.
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8. Mace The outer layer of nutmeg seeds is known as mace. It is used to boost the flavour of biryanis, meat curries, and sweet dishes throughout India's diverse regional cuisines.
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How many of these did you know about?
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